|2||tablespoons||onion, dried flakes|
|1||each||rye bread||round loaf*|
Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night.
Carve out the bread to make a bowl, saving the bread to dip into the sauce.
When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat.
First published: 1996-01-27 last updated: 2014-03-12
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles